Combines two lean and tender steaks, a Strip Steak and a Tenderloin Steak, connected by the T-shaped bone. The tenderloin muscle must be at least ½ inch (13mm) when measured across its center

Tender, flavorful cut that delivers a quality eating experience that operators can charge a premium for

Fulfill patrons' desires for cuts they prepare less often at home

Offers good plate coverage and dramatic presentations

Lower priced at the beginning of each year; cost increases during grilling season due to increased consumer demand

Aliases

Loin, T-Bone Steak

T-Bone

Tbone

Preparation Information

Dry heat is recommended. These tender cuts should be grilled or broiled to perfection. In order to satisfy customer cravings for meals they don't prepare at home, take time to test cooking time and temperatures of cuts with different thickness to insure the exact doneness every time.